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Winemaker's Notes:

Rosé is made by running off (bleeding) a certain quantity of juice from different vats, before the colour of the must becomes too pronounced. It is very slowly fermented in stainless steel vats at low temperature (15° à 17°C), to preserve all the aromas, an essential characteristic looked for in this style of wine. Malolactic fermentation is avoided, as the freshness of the wine should be preserved intact. Ideal with asparagus, delicatessen, as well as spicy dishes.

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Since it was founded by Charles Joguet in 1957, the domain has been seeking to highlight as best possible the Chinon terroirs (a combination of soil and microclimate), with a simple idea in mind: each wine is the expression of a particular terroir. One should not mask the nature of the various terroirs by blending their juices, but instead enhance them through separate vinification. In this way... Read more

Since it was founded by Charles Joguet in 1957, the domain has been seeking to highlight as best possible the Chinon terroirs (a combination of soil and microclimate), with a simple idea in mind: each wine is the expression of a particular terroir. One should not mask the nature of the various terroirs by blending their juices, but instead enhance them through separate vinification. In this way, one can also distinguish between vines of different ages. Why lose the freshness of a young vine by mixing it with the stronger tannins of an old vine? Read less

Rosé is made by running off (bleeding) a certain quantity of juice from different vats, before the colour of the must becomes too pronounced. It is very slowly fermented in stainless steel vats at low temperature (15° à 17°C), to preserve all the aromas, an essential characteristic looked for in this style of wine. Malolactic fermentation is avoided, as the freshness of the wine should be preserved intact. Ideal with asparagus, delicatessen, as well as spicy dishes.